Alessandro Nogueira

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Aline Alberti et al. · Food Research International · 2013 · 201 citations

Agriculture, Botany, Plant Sciences +17

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Aline Alberti, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo et al. · Food Chemistry · 2013 · 163 citations

Agriculture, Food Science, Food Analysis +14

Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Francine Gomes Basso Los, Acácio Antônio Ferreira Zielinski, José Pedro Wojeicchowski et al. · Current Opinion in Food Science · 2018 · 159 citations

Agriculture, Agronomy, Plant Sciences +12

Chemical characterisation and application of acid whey in fermented milk

Paolla Lievore, Deise Rosana Silva Simões, Karolline M Silva et al. · Journal of Food Science and Technology · 2013 · 116 citations · Full text

Agriculture, Dairy Science, Food Science +16

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Aline Alberti, Tâmisa Pires Machado dos Santos, Acácio Antônio Ferreira Zielinski et al. · LWT · 2015 · 103 citations

Agriculture, Chemistry, Food Science +16